fish

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

black pepper

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

olive oil

Pan-Seared Salmon with Kale and Apple Salad

salmon

lemon juice

Kosher salt

kale, ribs removed, leaves

dates

Honeycrisp apple

pecorino

dinner rolls

Salmon Baked in Foil

Salt and black pepper

tomatoes, chopped,

shallots

oregano

thyme

Easy Grilled Salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

garlic,

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

This Italian-inspired recipe features salmon fillets gently poached in a garlicky fresh tomato broth.

Salmon in Crazy Water

fennel seeds

red pepper flakes

plum tomatoes,

onion,

water

Coarsely chopped fresh parsley,

Good bread, for serving (optional)

Heat the olive oil in a large, high-side sauté pan or skillet over medium heat. Add the garlic, fennel seeds, and red pepper flakes and sauté until fragrant, about 1 minute. Add the tomatoes, onion, and 1/2 teaspoon of salt and sauté until the tomatoes break down to release their juices and the onion is softened and translucent, about 5 minutes.

Add the water and wine and bring the liquid to a gentle simmer. Simmer, uncovered, until the liquid reduces by about one fourth, 5 to 10 minutes. Taste and season with additional salt, as needed.

Season the salmon with salt and place it in the pan. Reduce the heat to medium-low, cover the pan, and simmer until the fish just begins to flake, 5 to 8 minutes, depending on the thickness of your fillets. An instant-read thermometer inserted into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer your salmon more well done.

Transfer the salmon fillets to 4 shallow bowls and spoon the broth around them. Sprinkle with parsley and serve with bread, if desired.

Classic Nicoise Salad

red-skinned potatoes, sliced 1/3 inch thick

haricots verts

eggs

white wine vinegar

shallot, minced (about 2 tablespoons)

dijon mustard

pepper

cherry tomatoes

Boston lettuce, leaves

radishes,

tuna

nicoise olives

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

 String beans (or haricots verts) will taste much better if you actually cook them versus just blanching them. Steam until fork tender but not mushy. It brings out the natural sweetness and flavor. 

I made this with fresh ahi tuna and it was amazing- it takes a lot of time to prep all the ingredients though so be forewarned!

I am Niçois and a "classic" salade niçoise *never* has boiled potatoes or any other boiled vegetable ! Please, only a tiny bit of vinegar and you must drink the wine, don't put it in the salad ! Thank you.

Was perfect! I also used a little less oil than the recipe.1/2 cup was perfect for me. <br />

Delicious!  Vey authentic!  I used a little less oil then suggested (about 1/2 cup) because I like a tart dressing and I mixed it with my emersion blender so it wouldn't separate.  Next time I might add some tarragon to the dressing as well.

This recipe is super delicious! It’s made a lot easier if you can get some of the prep out of the way ahead of time (boil potatoes, green beans, hard boiled eggs). Highly recommend! 

Thank you for sharing this! You have inspired me to adapt it a little bit :) Easy and fun to cook with fish fingers :) quick view https://www.youtube.com/watch?v=aqPjiZALwaE<div><br /></div><div>Thank you :)</div>

Delicious! I kept the recipe as directed, including the dressing, except for the olives, which I just used a Mediterranean blend. My husband and I loved it! This has become our summer go to recipe when family and friends come for a visit. 

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it’s not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

The Best Tuna Salad

celery

red onion,

flat-leaf parsley

mayonnaise

whole-grain mustard

lemon juice (optional)

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using. 

It's pretty good. I only had parsley flakes and didn't have sweet relish so I diced up 2 bread and butter pickle slices. 

Super great recipe! Me and my wife love it! I usually make a double batch. Highly recommend to try.

Loved it!  The Dijon mustard and lemon juice quieted the fishy taste I usually get when making tuna salad.

This is a classic recipe that my mother used, I prefer Albacore Tuna  in oil (drained) double the celery and parsley, add white with the black pepper fresh lemon juice a must.

Truth a this doesn't taste as good as my own homemade recipe, which is t add salt, pepper, celery, onion, boiled egg, mayo, a fresh heb and sometimes a little crumbled Ritz crackers all to taste.

Very good, light and fresh. I used a little less mayo. Easy to make and must use Albacore tuna  

Yum! I added a dash of sirarcha to the original.  

Awesome! I tried the chefs tip and added Dijon and sweet relish, turned out great! 

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic.

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

For the Marinade and Fish:

egg white, lightly beaten

soy sauce

white pepper

cornstarch

For the Sauce:

doubanjiang (see note)

rice vinegar

sugar

For the Stir-Fry:

scallions,

Sichuan peppercorn

peanuts peanuts

For the Marinade and Fish: Place fish in a large bowl. Add remaining marinade ingredients and, using your hands, gently mix until fish is evenly coated. Let stand 15 minutes.

Meanwhile, For the Sauce: In a bowl, thoroughly mix together all sauce ingredients and set aside.

For the Stir-Fry: In a wok, heat 2 cups oil to 300°F. Working in 3 batches, carefully add fish and fry, gently moving fish around to ensure none sticks to the wok and turning once, until fish is golden, about 1 to 2 minutes per side. Using spider, transfer fish to paper-towel-lined plates to drain. Repeat with remaining fish.

To clean and prepare the wok for stir-frying, carefully pour out frying oil and add a few cups of water to the wok. Bring to a simmer while scraping down the wok with a metal spatula. Discard water out and wipe out wok with a paper towel, making sure the cooking surface of the wok is completely dry before proceeding.

Heat remaining 1 tablespoon oil in the wok over high heat until lightly smoking. Add scallion, dried chili peppers, garlic, and Sichuan peppercorns, and stir-fry until fragrant and garlic is lightly golden, about 30 seconds. Add the sauce and mix well (the sauce should thicken almost immediately). Carefully add fried fish and gently toss with sauce to combine. Transfer Kung Pao fish to plate, sprinkle with peanuts, and serve immediately.

This sweet-and-savory salmon steams inside a foil packet, resulting in flaky, juicy fish with minimal cleanup. 

Brown Sugar Glazed Salmon

scallions

grated, peeled ginger (from a 2-inch piece)

tamari or soy sauce

black pepper,

(2-pound) skin-on salmon fillet

Salt

cilantro

Arrange a rack in the middle of the oven and a second rack 6-inches from the broiling element. Heat the oven to 400ºF. Line a rimmed baking sheet with a sheet of aluminum foil, fold the foil in half lengthwise so there is a crease in the center, then unfold the foil. 

Make the glaze: Thinly slice the white and light green parts of 4 scallions, keeping them separate. Reserve the greens for garnish, and place the whites in a medium bowl. Grate 2 garlic cloves, and peel and grate a 2-inch piece of ginger until you get 1 teaspoon; add both to the scallions whites. Add 1/4 cup olive oil, 1/4 cup tamari or soy sauce, 1/4 cup packed brown sugar, the juice of 1 of the lemons (about 2 tablespoons), and 1/4 teaspoon ground black pepper. Whisk until thoroughly combined and the sugar is mostly dissolved. 

Generously season the salmon fillet all over with salt and pepper. Place skin-side down on the foil next to the foil crease. 

Pour the glaze all over the salmon, lifting the salmon to get some of it underneath. Fold the foil over the salmon, then pinch and seal it on all three sides to create a closed packet. 

Roast on the middle rack until the salmon is an opaque pink outside, and a light pink color inside with flesh that easily flakes, 15 to 20 minutes (15 minutes will be on the medium-rare side and 20 will be cooked through). Meanwhile, cut the second lemon into wedges and coarsely chop 1/2 cup fresh cilantro if desired.

Remove the salmon from the oven. Turn on the broiler. Use a fork and knife to carefully open the foil packet by cutting it down the middle and pushing the foil to the sides. Use a spoon to baste the salmon with the liquid in the packet. Broil on the upper rack until the top is dark golden brown, 1 to 3 minutes, depending on the strength of your broiler (keep an eye on it). 

Cut the salmon into serving pieces — the meat will easily lift from the skin. Top with the scallion greens, black pepper, and cilantro if desired. Serve with the lemon wedges.

Stovetop Tuna Orzo Casserole with Broccoli

butter

orzo pasta

milk (not nonfat)

salt, divided,

broccoli crown (about 12 ounces)

Parmesan cheese

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, thyme, and 1/4 teaspoon salt, and cook, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes.

Add the orzo and cook, stirring occasionally, until toasty smelling, about 1 minute. Add the milk, water, and remaining 3/4 teaspoon of salt, and season with pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is almost cooked through, 12 to 15 minutes. (Add more water as needed if the orzo absorbs it all before tender.) Meanwhile, prep the broccoli.

Cut the broccoli into very small florets, about 1/2-inch pieces. When the orzo is almost ready, add the broccoli and cook, stirring occasionally, until just cooked through, about 3 minutes.

Remove from the heat and add the tuna and cheese. Stir until the cheese is melted, then taste and add more salt as needed. Serve immediately.

Firecracker salmon is coated with a sweet and spicy sauce, which is such a great partner to the richness of the fish. 

One-Pan Firecracker Salmon

(6-ounce) salmon

sauce,

apple cider vinegar

kosher salt, divided

Let 4 salmon fillets sit at room temperature while you prepare the sauce. 

Mince 2 garlic cloves. Place the garlic, 3/4 cup packed light brown sugar, 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Stir and remove from the heat. The sauce will thicken as it cools. 

Pat the salmon fillets dry with a paper towel and season all over with the remaining 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, 4 to 5 minutes. 

Flip the salmon with a metal spatula. Cook for 2 minutes. Pour the sauce evenly over the salmon and continue to cook, occasionally using a spoon to baste the salmon with the sauce, until the salmon is just cooked through cooked, about 2 minutes more.

Serve with the sauce from the skillet spooned over the salmon and sprinkled with scallions.

Salmon Burgers with Lime Mayonnaise

red pepper, finely chopped (about 1/2 cup)

fresh mint, chopped

cilantro, chopped

chopped scallions

lime juice

salt

panko

canola mayonnaise

lime zest

muffins,

Place the salmon in the freezer for 20 minutes — not so long that it freezes, but just enough that it&#x27;s firm. Finely chop the salmon by hand (You don’t want salmon purée or paté, which results in a dense burger; 1/8- to 1/4-inch pieces are ideal.)

Lightly beat the egg in a large bowl. Stir in the salmon, red pepper, mint, cilantro, scallions, lime juice, salt, and panko. Mix thoroughly.

To form the patties, first divide the mixture into four even piles. With slightly damp hands, and working with one pile at a time, gently form the mixture in a ball, then flatten the ball into a 1-inch-thick disk. Don’t mash or overly compact the patties, but work them enough that the burgers really hold their shape.

Heat the oil in a large nonstick skillet over medium-high. Add the patties and cook about 4 minutes per side (for a pink center).

While the patties cook, make the lime mayonnaise: Combine the mayonnaise, lime juice and zest.

Serve the burgers on the English muffins, topped with the lime mayonnaise.

<p>A true classic of French cuisine, sauce velout&eacute; is a velvety concoction of veal, chicken, or fish stock and <em>roux</em>&nbsp;&mdash; melted butter thickened with flour. Although it may seem simple at first glance, its preparation is quite time-consuming, and, when done right, employs a number of culinary techniques. The preparation starts with making the stock. Fresh bones are broken into pieces and simmered in water. Although roasting the bones is more than welcomed in the preparation of some stocks and soups, in this case, it should be avoided. During the lengthy cooking process, which can take up to 5 hours, the fat and the impurities must be skimmed off the surface regularly, in order for the stock reach its clear texture. Meat, carrots, onions, leeks, and herbs are added in the next step, and the stock is simmered for an additional 3 hours. It is then strained and set aside to cool slightly while moving on to the following chapter &mdash; the <em>roux</em>. Butter and flour are combined in a saucepan over low to medium heat, and their function is to thicken the sauce. The next step is quite delicate: the stock is poured into the roux, and to avoid lumps the mixture needs to be stirred constantly. At this point, the velout&eacute; can be seasoned with salt, pepper, and nutmeg. A small portion of mushroom skins and trimmings may also be added to enrich the taste. The sauce is simmered gently for 1,5 hours after which if it is strained, and cooked for an additional 30 minutes. Once again, the velout&eacute; is strained through a muslin cloth, so it becomes smooth and velvety, and is cooled by being stirred gently. At this moment the sauce can be served with meat, chicken, or fish, or used as a base for other sauces, such as sauce<em> Supr&ecirc;me, Allemande, Bercy,</em> and others. Sauce velout&eacute; is sometimes confused with <em>b&eacute;chamel</em> because they both have white roux as a building block. However, the main difference is that velout&eacute; uses stock, while <em>b&eacute;chamel</em> uses milk, and that velout&eacute; is slightly darker than the <em>b&eacute;chamel.</em></p>

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